Maple Raisin Gingerbread

One thing I like about gingerbread is that it has many forms.  You can make soft cakes or crunchy cookies; the key is the molasses and spices creating that classic flavor. Today’s recipe is for a soft, moist gingerbread cake.

I’ve been making this recipe for years and decided to alter it a bit to make a maple raisin version. If you are anti-raisin, then you can make the original version by leaving out the raisins and maple syrup and adding an additional 1/4 cup of sugar. And of course, if you don’t have whole wheat pastry flour, use all all-purpose flour.

This gingerbread is deliciously spicy. I used 1/8 teaspoon of ground cloves this time because I thought their flavor was a bit powerful when I used 1/4 teaspoon. However, people I shared the previous gingerbread with loved it as is, so it’s up to your taste.

I like the additional spice the fresh ginger brings, but you can use all ground ginger. On the flip of that, you could potentially use all fresh ginger. If you plan on that, know that 1 tablespoon of fresh ginger is equal to 1/8 to 1/4 teaspoon of ground ginger. So you’d need about 1/2 cup of minced fresh ginger. If someone does this, please tell me how it works out.

When I pulled the gingerbread out of the oven, I noticed that it had a depression in the middle. Not a big deal, but also not the prettiest if you’re going for show. My thought is that you could make some glazed pecans or similar to go on the top. Then it will totally look intentional and fancy!

Quick Tip: Lightly spray your measuring cup with cooking spray before you measure out the molasses. There will be less hassle getting it all because the molasses will slide right out and it will be easier to clean up.

Happy baking!

Maple Raisin Gingerbread

  • 1/4 cup maple syrup
  • 1 cup raisins
  • 1/4 cup sugar
  • 1/2 cup coconut oil, softened
  • 2 tablespoons unsweetened applesauce
  • 1 cup molasses
  • 1 cup unbleached all purpose flour
  • 1½ cups whole wheat pastry flour
  • 1½ teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1¾ teaspoons ground ginger (Use 2 teaspoons if omitting fresh ginger)
  • 1 tablespoon fresh, minced/micro-grated ginger
  • 1/8 to 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 1 cup hot (not boiling) water

Gather together all of your ingredients.  In a small bowl, add raisins and maple syrup and set aside. If using fresh ginger, peel and mince/micro-grate it and set aside.

Preheat oven to 350°F. Grease and lightly flour an 8×8 or 9×9 square pan.

In a large mixing bowl, but not the bowl of your stand mixer, sift together the flour, baking soda, salt, cinnamon, ground ginger, and cloves. Set aside.

In the bowl of your stand mixer or another large mixing bowl, cream together the coconut oil and sugar. Add in the tablespoon of fresh ginger, if using, and mix it in.

Add applesauce and molasses to sugar mixture and mix until well incorporated.

Mix in the raisins and maple syrup.

Add flour mixture to cream mixture and mix well.

Stir in hot water. Pour batter into prepared pan.

Bake 1 hour or until cake tester or toothpick inserted in center comes out clean.

Allow to cool in pan before serving.

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Measured out and ready to go.
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The batter before adding 1 cup of hot water.
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After mixing in the hot water.
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About to be baked.
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Fresh from the oven.
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Mine was a little concave.
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Mmm…. gingerbread…
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